FFf Eclectic Red Barn: Coconut Chicken Curry

Monday, May 5, 2014

Coconut Chicken Curry

If you are craving Indian, why not make your own at home. This curry dish has fewer calories and fat than the traditional restaurant versions and that is good news for us.
Eclectic Red Barn: Coconut Chicken Curry

In a bowl, toss the chicken with 1 tsp. curry power, salt and pepper. In a large skillet, heat 1 tbsp. oil over medium high heat. Add chicken and cook until browned. I cubed my chicken instead of slicing it.
Eclectic Red Barn:Browning chicken for Coconut Chicken Curry
Transfer to a plate. Add remaining oil and onion and cook until just soft. Add garlic and cook 30 seconds. Stir in sweet potatoes and cook for 3 minutes. Add remaining curry, mixing well. Next add the coconut milk and brown sugar and bring to a boil, reduce heat and simmer until sweet potatoes are tender.

I precooked my sweet potatoes until firm, let them cool and then chopped them up. I only had to cook them for a couple of minutes with the peas. Remove from heat and stir in basil.
Eclectic Red Barn: Coconut Chicken Curry

You can serve it with Garlic Naan. You can find this in most grocery stores. Mine is usually located near the produce or deli. 

Garlic Naan:
Eclectic Red Barn: Garlic Naan
Cook 2 cloves of garlic in 4 tsp. of olive oil over medium heat
for 5 minutes. Brush on 2 pieces of naan and bake at 400 degrees until crispy 2 to 3 minutes. Serves 4.


* I found this recipe in EveryDay with Rachael Ray
 

Recipe                                                                            Print

Coconut Chicken Curry
coconut chicken curry.jpg
Ingredients:
1 lb. boneless, skinless chicken breasts, thinly sliced.
6 tsp. Madras curry powder
½ tsp. salt
¼ tsp pepper
2 tbsp. canola oil
1 onion, chopped
3 cloves garlic, minced
1 sweet potato, cut into ½ inch pieces
1 can light coconut milk
2 tsp. brown sugar
1 cup frozen peas
⅓ cup basil leaves, thinly sliced

Directions:
1. In a bowl, toss the chicken with 1 tsp. curry powder, salt and pepper. In a large skillet, heat 1 tbsp. oil over medium high heat. Add chicken and cook until browned.  Transfer to a plate.

2. Add remaining oil and onion and cook until just soft. Add garlic and cook 30 seconds. Stir in sweet potatoes and cook for 3 minutes. Add remaining curry, mixing well.

3. Add the coconut milk and brown sugar and bring to a boil, reduce heat and simmer until sweet potatoes are tender.

*I pre-cooked my sweet potatoes, let them cool and then chopped them up. I only had to cook them for a couple of minutes with the peas.

4. Remove from heat and stir in basil.

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